Thursday, January 24, 2008

Tale of Two Spatulas

One day while I was cooking a delicious Fajita dish with my girlfriend, who is extremely inexperienced in the kitchen, I needed a spatula to scrape the pan. My friend quickly placed a spatula in my hand – but not the kind I was thinking of. Instead, she handed me the kind you use to peel cookies off a sheet pan.

I looked at her like she was crazy and explained that I needed a spatula. Then we started to laugh, realizing that the item I wanted – and the item she handed me – were both called by the same name! Indeed, both spatula varieties are essential tools for the kitchen. No chef, experienced or not, should go without.

Happy Cooking! Mary

Send your questions about food, cooking and life in the kitchen to:

What I Cooked Today… Chicken Fajitas

This a great idea for the upcoming Superbowl!
  1. Ingredients
  1. 1 pound of chicken
  2. 1 onion
  3. 1 red pepper
  4. 1 yellow pepper
  5. Southwest seasonings
  6. Tortillas
  7. Olive oil
  8. Salt pepper to taste
  9. Of course the rest, guacamole, rice, beans, cheese, sour cream, etc.

  1. Instructions
  1. This is a great way to practice your knife skills. When cutting the onions and peppers you want to make nice and consistent slices so that they cook at the same rate. I like to make them on the thin side so that the onion is well cooked. Preheat oven to 325.
  2. Season the chicken with southwest spices, salt and pepper. In a large sauté pan heat a little oil, and add onions first. Season with salt, cook for a few minutes and then throw in the peppers. Be sure to use a flat edged spoon to scrape the bottom of the pan (this will help prevent them from burning). Cook on medium to low heat for 20 minutes. Poor into a baking dish.
  3. Next use the same sauté pan and add a little more oil, put chicken into the pan, and brown on both sides (searing). Then place the chicken into the baking dish with the onions and cook for about 10-15 minutes.
  4. Slice and serve with delicious sides!

Happy Cooking! Mary